Put the Mmmm in Mmmuah!

Speculoos Kiss Cookies

It's mistletoe season, but you don't need mistletoe for these kisses!

Ingredients

• 1 cup white sugar
• 1 cup creamy Speculoos cookie butter
•  1 egg
• 18 milk chocolate candy kisses, unwrapped

Directions

1. Preheat oven to 350 degrees F.
2. Combine sugar, creamy Speculoos cookie butter, and egg.
3. Shape into 1 inch balls and place on ungreased cookie sheet. NOTE: If dough is too sticky, refrigerate 1/2 hour or until easy to handle.
4. Bake for 10 minutes. Remove cookies from oven. Press a chocolate kiss into the center of each warm cookie.

Happy Pi Day!

How about some Speculoos Ice Cream to go with some pie?

YIELD: ABOUT 4 CUPS

SPECULOOS ICE CREAM

PREP: 5 MINS COOK: 30 MINS TOTAL: 35 MINS

INGREDIENTS:
• 1 cup Speculoos spread
• ½ cup granulated sugar
• pinch of kosher salt
• 2 tsp. vanilla extract
• 2 cups half and half
• 1 cup heavy cream

DIRECTIONS:

1. Cream together Speculoos spread and sugar on medium speed until combined (using an electric mixer or by hand)
2. Stir in salt and vanilla extract 
3. Gradually add in half and half and heavy cream (low speed) until the mixture is combined and smooth
4. Pour mixture into an ice cream maker and process until thick
5. Transfer ice cream to a freezer-safe container
6. Cover and freeze until ready to serve

Combine with pie for a delicious Pi Day treat!

Chocolate Speculoos Spread Pinwheel Cookies

Photo and Recipe By: Keepinitkind

Prep Time: 1 hour

Cook Time: 15 minutes

Yield: 30 cookies

Ingredients

Speculoos Dough

• 1 1/2 tsp. Ground Flaxseed + 1 1/2 T. Hot Water
• 1/3 C. Coconut Oil
• 1/4 C. Creamy Speculoos Spread
• 1/2 C. Organic Sugar
• 3 T. Non-Dairy Milk
• 1 tsp. Vanilla Extract
• 1 1/3 C. Unbleached All-Purpose Flour
• Pinch of Salt

Chocolate Dough

• 1 1/2 tsp. Ground Flaxseed + 1 1/2 T. Hot Water
• 1/2 C. Coconut Oil
• 1/2 C. Organic Sugar
• 3 T. Non-Dairy Milk
• 1 tsp. Vanilla Extract
• 1 1/3 C. Unbleached All-Purpose Flour
• 3 T. Cocoa Powder
• Pinch of Salt

Instructions

1. For the Speculoos dough: stir together the flaxseed and hot water and set aside so that it gels.
2. In a stand mixer whisk the coconut oil, Speculoos spread and sugar together, on high, until it is whipped and there are no chunks of coconut oil. Add the non-dairy milk, vanilla and flaxseed "egg" in and mix again until incorporated evenly.
3. Turn the mixer on medium speed and slowly add the flour and salt, mix until crumbly and no loose flour is left. Press the dough into a ball and set aside.
4. Make another flax egg for the chocolate dough, set aside, and use the stand mixer at high speed to whip the coconut oil and sugar together.
5. Add the non-dairy milk, vanilla, and flaxseed to the bowl and whisk together. Slowly add the flour, cocoa powder and salt to the bowl and mix until crumbly, like before.
6. Press the chocolate dough into a ball and set aside.
7. Roll the Speculoos dough out into a rough rectangle shape that is 1/4" thick. Use plastic wrap on both sides for easier rolling. You want the sheet to be 7" wide, I used a pizza cutter to trim the sides straight and pressed the excess dough into the end.
8. Now, roll the chocolate dough out in the same fashion. Carefully place the chocolate dough on top of the Speculoos dough and offset them length-wise about a 1/4".
9. Use the plastic wrap to roll the dough much like you would sushi. Do it slowly and tightly so that there are no cracks or gaps. Wrap the roll tightly and freeze it for 45 minutes. You may want to turn it slightly midway so that there is no flat spot.
10. Preheat oven to 350F. Once the log is firm, slice the cookies from the log at a 1/4" thick and place them on two large baking sheets. Bake for 15 minutes.
11. Once the cookies are done baking, take the sheets out and wait 4 minutes before placing the cookies on a cooling rack. Serve at room temperature.

Cinnamon Chip Speculoos Cookie Cake

Photo and Recipe by: Bake your Day

Yield: 8 large slices

Total Time: 30 min

Soft and chewy cookie cake with Speculoos spread and cinnamon chips

Ingredients:

1/4 cup butter, room temperature
1/4 cup Speculoo spread
1/4 cup granulated sugar
1/3 cup brown sugar
1 egg
1 tsp. vanilla
1 1/4 cup flour
3/4 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1 (heaping) cup cinnamon chips

Directions:

Preheat the oven to 350 degrees. Grease a 9-inch round baking pan and set aside.

In a small bowl, whisk together the flour, cinnamon, salt, cream of tartar and baking soda.

In the bowl of a stand mixer, cream the butter and Speculoos together until blended. Add the sugars and mix until combined and creamy. Add the egg and vanilla and mix for 1-2 minutes until combined and creamy.

With the mixer on low speed, add the dry ingredients and mix until fully combined. Add in the cinnamon chips.

Turn the dough out into the prepared pan and use an offset spatula to spread into an even layer. Bake in the preheated oven for 15-16 minutes, until the edges are lightly brown and set. Remove from the oven and cool in the pan on a wire rack.